… a light bulb flashed on. So today I made Green Goddess Dip in my food processor which saved lots of time and labor.
Then, add hand fulls of the herbs to the bowl and turn the processor up to high. Continue to add herbs and process until the mixture looks densely green but still has some dark green sections of the leaves. It should look smooth and blended, but still a little chunky.
This dip tastes better when prepared a few hours or a day before serving so the flavors can meld.
For the display I lined a cork bowl with Dinosaur Kale leaves.
I hollowed out the center of a cabbage, and used some of the outer leaves to create natural green “bowls” for the dip. Then I filled the lined cork bowl with bundles of blanched asparagus and green beans, sugar snap peas, julienned green peppers, cucumbers and celery.
having to spend each day the color of the leaves,
when I think it might be nicer to be red or yellow or gold,
or something much more colorful like that.
It’s not easy being green,
It seems you blend in with so many other ordinary things,
and people tend to pass you over ’cause your not standing out,
like flashy sparkles in the water
or stars in the sky.
but greens the color of Spring,
and green can be cool and friendly~like.
And green can be big like the ocean,
important like a mountain or tall, like a tree.
When green is all there is to be,
it can make you wonder why, but why wonder?
Why wonder? I am green and it’ll do fine,
it’s beautiful and I think it’s what I want to be.
I’ve always loved that song, let’s all be happy for who we are.
Happy St. Patrick’s Day!